Whole Grain Mustard

  • This is my favorite mustard recipe. It's great as a condiment or in salad dressing or sauces. Like the other lacto-fermented recipes, it comes from The Heal Your Gut Cookbook and uses pickle juice or whey for the starter. Use pickle juice that is not made with vinegar.
  • Bubbie’s Kosher Dill, my favorite pickle, is spicy. That means the pickle juice adds an extra kick to this mustard. The honey helps subdue the heat.
  • The hardest part of this recipe was locating brown mustard seeds. Thanks to my older brother, I had a big supply . . . which I now need to replenish! Brown mustard seeds are hotter than yellow ones, so if you are worried about heat, you might try substituting yellow seeds for brown.
Day 1
¾ cup pickle juice or whey
¼ cup whole yellow mustard seeds
¼ cup whole brown mustard seeds
1 small shallot, minced
1 clove garlic, minced

Day 2
1 teaspoon sea salt
1 tablespoon honey

  • Mix together the pickle juice (or whey), mustard seeds, shallot and garlic.
  • Let sit overnight.
  • The next day, add the sea salt and honey. (The latter is optional). Blend in food processor until you reach a consistency you like.
  • Transfer into a jar. Cap the jar.
  • Leave at room temperature for 3 days, then move to the fridge.
  • This mustard will keep for several months.


grace Forrest~Maestas said...

have to wait till i get some Bubbies from the store, but
have all the rest...looking forward to trying this...

Minka said...

Thanks for stopping by. Hope you enjoy the mustard.

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